Taking the bounty of summer – fresh corn, bell peppers, zucchini and tomatoes, I’ve created this delicious vegetarian Summer Harvest Chowder that is hearty, yet low in fat.
Although I’ve made recommendations of how many vegetables to use in this soup recipe, you can vary it based on the haul you have from your summer garden (or friendly neighbors who share!). There’s no wrong amount of vegetable goodness you can add to this soup. I’ve added some ‘warm’ spices to this soup like ginger, cumin and cinnamon as the flavor profile is like a ‘sneak peek’ into Fall. As long as you add enough water, combination of spices and salt, this chowder will come out delicious.
You Will Need
- 2-3 fresh ears of corn
- 8+ cups of water
- 1 green bell pepper
- 4-6 diced heirloom tomatoes OR 16oz can of fireroasted diced tomatoes
- 1 can black beans, rinsed well
- 1 large onion diced
- 2 zuchinni
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 tablespoon cumin
- 1/2 tablespoon garlic
- 2 diced fresh jalapenos (de-seeded if you want it less spicy)
- 1 cup milk (optional)
- 2 tsp salt + to taste
How to Prepare:
In a large soup pot, add water, spices, potatoes, onions and corn. Simmer at a slow boil for 8 minutes. Add in the rest of the vegetables and simmer on low for 20 minutes. Stir in a cup of milk if you want to add a little creaminess, otherwise you may omit. Season further with salt and pepper as needed to taste.
